BAKED POTATO SALAD

BAKED POTATO SALAD Category Cheese 
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Ingredients And Procedures
Ingredients
3eachpotatoes,idaho,medium-size
1water
3teaspoonsalt 2 tb salad oil
1/2cuponion, chopped
1teaspoonmustard, prepard
4teaspooncelery seed
2tablespooncider vinegar
1/2cupgreen pepper, diced
1/4cupcarrot, shredded

Directions:

Put potatoes in a large saucepan with 1 inch cold water and 1 teaspoon
salt; bring to a boil.

Cover, reduce heat and simmer 25 minutes, until potatoes are tender;
drain and cool.

Peel potatoes and slice 1/4-inch thick; set aside.

Heat oil in a medium-size skillet; saute onion until soft.

Stir in flour, mustard, celery seed and remaining 1/3 teaspoon salt.

Gradually add 1/2 cup water and vinegar; cook over low heat, stirring
constantly, until mixture boils and thickens.

Combine potatoes, green pepper and carrots in a bowl; add sauce, mixing
well.

Spoon half the mixture into a shallow 8x8-inch baking dish; sprinkle
with 1/2 cup cheese.

Cover with remaining potato mixture and cheese.

Bake, uncovered, in preheated 350'F. oven 15 to 20 minutes, or until
cheese is melted and vegetables are hot.


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